French Cut Pork Loin Roast with Shitake Mushroom Sauce

2016-12-12

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This is one of my favorite roast to do around the holidays!  French cut refers to the bones that the butcher leaves in the roast for added flavor and tenderness as well as a fancy presentation.  This roast is very easy to make, but as with any roast you will need a thermometer of some some to monitor the internal temp of the roast.  I like using a leave-in probe thermometer attached to a display outside of the oven for easy monitor.

 

 

Ingredients

  • 4-8 lbs of french cut pork loin roast
  • 2 tbsp minced garlic ( Fresh is better, but minced in a jar works well too)
  • 2 tbsp of olive oil
  • 2 tbsp of chopped Rosemary
  • 2 tbsp of salt
  • 1 tbsp of black pepper ( course is best )
  • Shitake Mushroom Pan Sauce

  • 4 cups of Shitake Mushrooms ( substitute shitake with white mushrooms if you can't get shitake)
  • 2 cups boiling water
  • 2 tbsp butter
  • 2 tbsp red wine or brandy
  • 2 cups chicken stock
  • 1 cup heavy whipping cream
  • Reserved pork drippings from roasting pan
  • 1 cup sherry or red wine
  • 4 tbsp flour

Method

Step 1

Apply salt and pepper all over the roast

Step 2

In a small bowl, combine the rosemary and minced garlic together and mix . Apply this mix on the roast and gently work into the meat. Cover the whole roast in tin foil and refrigerate for 1-2 days.

Step 3

Take the roast out of the fridge 1 hour before roasting so that it comes down to room temp.

Step 4

Preheat the oven to 350F. Place the roast on a roasting rack and roast uncovered until the internal temp of the roast hits 140F. Remove from the oven, transfer the roast to a cutting board and wrap the roast in tin foil and let it rest for 30 minutes ( internal temp will rise about 10 degrees while it's resting. Note: DO NOT SKIP THIS RESTING PERIOD )

Step 5

Shitake Mushroom Sauce Method

Step 6

Bring two cups of water to a boil and add the shitake mushrooms. Turn off the heat and let it sit soak for 1 hour.

Step 7

Transfer the mushrooms to a bowl and transfer the liquid into another bowl.

Step 8

Melt butter in a sauce pane and add 2 tbsp of minced onion or shallots and sautee for 3 minutes. Add the 2 tbsp of brandy or red wine and stir for 2 more minutes or when the alcohol has evaporated.

Step 9

Add chicken broth and heavy cream and slowly pour in the mushroom stock. Add the mushrooms at this time and bring everything to a boil. Reduce heat to medium low and let it simmer for about 30 minutes.

Step 10

While the sauce base is simmer, place the roasting pan on your burner on medium high heat. Deglaze the pan by pouring in the sherry or red wine, and stir, scraping off the bits at the bottom of the pan. Once deglazed, pour everything in the roasting pan into the mushroom sauce base. Continue to reduce the sauce by letting it boil for 10 minutes. Add a tablespoon of flour and using a whisk to mix. Keep adding flour a little bit at a time to reach desired consistency. Salt and pepper. Serve on top of the pork.

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